This was almost good. I do not recommend changing the pine nuts with walnuts... Something about the traditional pine nuts give it a good flavor. I added more cheese ( almost double ) and more olive oil. This provided a better flavor, something more robust and it went well with the pasta.
Pesto
Credit: Christopher Hirsheimer
(Pisto Kastarnoésa)
MAKES 1 1⁄2 CUPS
This mixed-herb pesto comes from the Castelnuovo Magra region in eastern Liguria, which is known for its seasonal vegetables, especially its autumnal chestnuts, grapes, and mushrooms.
1⁄4 cup walnuts
1 clove garlic, peeled and coarsely chopped
Pinch of coarse salt
2 tightly packed cups small basil leaves
1 tightly packed cup fresh Italian parsley leaves
1 tbsp. fresh marjoram leaves
1⁄2 cup grated pecorino sardo or parmigiano-reggiano
6 tbsp. extra-virgin olive oil
1. Using a mortar and pestle or food processor, make a paste of the walnuts, garlic, and salt.
2. Wash and dry the basil leaves, then add them to the walnut–garlic mixture, a little at a time, grinding to a smooth paste. Gradually add parsley leaves, marjoram leaves, grated pecorino sardo or parmigiano-reggiano, and olive oil.
Ratings & Reviews (1)
Pesto
Reviewed by Lizabeth on
.
This was almost good. I do not recommend changing the pine nuts with walnuts... Something about the traditional pine nuts give it a good flavor. I added more cheese ( almost double ) and more olive oil. This provided a better flavor, something more robust and it went well with the pasta.
Rating:
